A blog about food and cooking by Chris Norris

Pumpkin Curry Soup

Pumpkin Curry Soup

This is an amazing and exotic soup that is perfect during the fall and winter!

Pumpkin Curry Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Don't let the name fool you - this is a fabulous "mid-west" cold weather soup! I came across the core of this recipe in a magazine somewhere a few years back and have tweaked it around a bit since then. It's easy to make and combines some unusual flavors to make a soup that is exotic, yet comforting.

Course: Main Course, Side Dish, Soup
Cuisine: American, Indian, Vegan
Servings: 6
In a medium sized pot, sweat the vegetables in butter until soft:
  • 1 tbsp butter or olive oil
  • 1 stalk celery, chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 tsp kosher salt
When the vegetables have softened, add the following spices and stir until well coated:
  • 1 tsp ginger freshly grated
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
Stir in:
  • 4 cups chicken or vegetable stock
  • 1 cup pumpkin puree unsweetened (from a can works great)
  • 1 apple peeled, cored and sliced
Bring to a boil, and then reduce heat and simmer for 30 minutes.
Puree the mixture in a food processor until all chunks are gone and the soup is smooth. If you have a hand held, electric food mill, it's faster and easier than a food processor!
Now, stir in:
  • 1 cup coconut milk unsweetened
  • 1/2 tsp black pepper
  • salt to taste
Gently reheat before serving. Drizzle each serving with a bit of olive oil or some coconut milk or cream.
Recipe Notes

This recipe makes a great vegan soup simply by using vegetable stock or water in place of chicken stock, and of course, don't use any butter or cream!

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